Most Populer In May 2024

Surti Locho

By Dhara Choksi

Cuisines

Farali, Gujarati, Maharashtrian Cuisine: Snacks

Ragda Pattice is another chaat recipe from Mumbai, India and here we are sharing Farali version of the same for your fasting time like Navratri, Ekadasi, Mahashivratri, Janmashtami or other upvas/ vrat days.

How To Cook:

Step 1: (Pre-properation ) Soak groundnut into warm salt added water for 6-8 hours.

Step 2: Drain the water and steam the groundnuts in pressure cooker till 6-8 whistles.

Step 3: Heat oil in a vessel and tamper cumin seeds in it. Add steamed groundnuts, water and groundnut powder to it. Stir the mixture on high flame.

Step 4: After 5 minutes add 1.5 tablespoon red chilly powder, 2 tablespoon ginger-chilly paste, dried mango powder, jaggery, coriander leaves and salt to it. Stir the mixture well.

Step 5: Stir the mixture on medium heat till it reaches thick consistency.

S...tep 6: Boil potatoes, peel their skin and crush them.

Step 7: Add 3 tablespoon ginger-chilly paste and salt to the crushed potatoes.

Step 8: Roll small balls from the mixture and flatten them.

Step 9: Shallow fry these flatten balls on both sides till golden pink.

Serving Method: Place the fried petis (patty) in a bowl. Pour Groundnut gravy (ragda) over it. Garnish it with dates and green chutney. Sprinkle amaranth sev and few coriander leaves on it. Serve hot.

Click here for Amaranth (Rajagara) Sev recipe.

Note:
- One can use less citric yoghurt instead of dried mango powder.
- One can directly deep fry the patty in oil.
- To add colour and texture in gravy one can grate beet or add beet juice to it while cooking.

Kaywords: Farali Ragda Pattice, Farali Ragda Petis, Falahari Ragda Pattice

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

Rating & Reviews: